Cornmeal Waffles Recipe -
Cornmeal Waffles Recipe
  • READY IN 50 mins

Cornmeal Waffles

Recipe by  

"These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream."

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Ingredients Edit and Save

Original recipe makes 12 waffles Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat a waffle iron, and coat with cooking spray.
  2. In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
  3. Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2009

This recipe isn't missing some sort of fat it's missing a teaspoon of salt, that's all...Anyways, I absolutely love this recipe and when ever I make them I make double so I can keep some in the freezer for a quick delicious breakfast.

Most Helpful Critical Review
Aug 19, 2005

These were just ok. I think it's lacking some kind of fat (or something, even applesauce) to tenderize and moisturize it a little. I used lowfat buttermilk, added one egg yolk and a teaspoon of oil and they were still too dry and hard. I had to spray the top AND the bottom of my iron every time with cooking spray and they still stuck to it (and I have a nice non-stick iron that works great). I like to use blue cornmeal so I used that. I don't think I'd make this recipe again.

Mar 25, 2008

It was a very good recipe with healthy ingredients. I used fat free milk instead of buttermilk and added a bit more sugar. It is not expected out of cornmeal and whole wheat flour to make a tender and fluffy texture but it is healthy and has a special taste to it. My dear husband and I had it with jam, syrup and peanut butter. It was so filling. I will definetly make it again in the future. Thanks for a good recipe.

Apr 06, 2010

I just made this for breakfast this morning and judging by the other reviewers' comments about the waffles being too hard and not enough moist in it, I added 2 tbsp of applesauce, just to moisten it. It worked. However, it was so moist that it wrecked my waffle. I also added in about 1/4 tsp of salt, as suggested by another reviewer. Instead of sugar, I used 2 tsp of honey. After cooking my first batch, I thought it had a bitter aftertaste, so I added a whole tbsp of plain white sugar. Here's how I did mine. I halved the recipe, since no one else in my family likes waffles and pancakes except for my sister and me. I stirred the dry ingredients together, as mentioned and I just used a substitute for buttermilk which was the milk and added 1 tbsp of vinegar. I didn't care much of the folding the egg white in the batter thing. I just beat my egg white separately in another bowl and added my honey, then beat it together. Then I whisked the milk and egg mixture to the dry ingredients. Mine came out moist, but it was so moist that it cracked me waffly in half. If anyone else would like to try this recipe, I'd suggest only adding 1 tbsp-1 1/2 tbsp of the applesauce. If you are going to use the full recipe, by all means use 2 tbsp of applesauce I might try this recipe some other time, but for now, I'd just settle into my cereal breakfast.

Feb 29, 2008

I agree with others who mention having to constantly grease the waffle maker (even non-stick), and that they can be a teeny bit dry - these are minor trade-offs for a super-healthy waffle. I really like the taste and texture and have made these a number of times. To keep it healthy and yet moisten it up a little I top it with a nice fruit coulis, bananas and low-fat yoghurt or mascarpone.

Apr 23, 2006

I really wanted to like this recipe. Unfortunately, I can't. On paper, it has everything that I think I want from a waffle: low fat content, novelty, whole grains, etc. Perhaps this healthy combo just can't produce 5 star waffles. This recipe works as described and functions well. I like a lot of things about it. I like everything, in fact, except the waffles. They are ok, but I'll pass in the future. I will be tempted to fiddle with the recipe and try other grains, etc. I think this recipe is a great place to start.

Jan 22, 2006

I halved the recipe; the only change I made was to use 1 whole egg rather than one white. These were nice waffles - no, they are not especially light and fluffy, but that's cause they're whole grain. They were soft but still had a nice chew to them I really appreciated. I will make these again... they're good lunch waffles rather than breakfast waffles, and are nice with fruit on top.

Jun 16, 2008

I actually liked this recipe, but I modified it because as it was written it wouldn't have met my tastes. I used one whole egg (I halved the recipe)because I only had the one, added a tablespoon or two of melted butter (I didn't measure it), as well as used white flour instead of wheat (I was almost out of wheat)


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  • Calories
  • 130 kcal
  • 6%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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